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This Butternut Squash and Chickpea Curry is a hearty recipe, packed full of flavour. It is simple and easy to make and can be made in under 30 minutes using simple ingredients from grocery stores.
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
This is the perfect recipe for the Autumn/Winter, especially as the temperature drops, when you feel like some easy comfort food. Serve it up with Naan Bread to mop up up that creamy coconut curry sauce.
I was inspired to make this creamy butternut squash curry as my Sweet Potato and Chickpea Curry recipe was so popular, however I wanted to make this recipe using seasonal vegetables.
It’s such a simple recipe and overall just a good curry to have in your recipe bank and not just one for special occasions.
If you’re not particularly a fan of chickpeas or don’t have any in the cupboard go and try my Butternut Squash Curry instead.
Ingredients to make butternut squash and chickpea curry
- Butternut Squash – A great use of seasonal veg and adds the perfect amount of creaminess and sweetness to this squash curry recipe. You could also use pre-cubed butternut squash if that’s easier for you.
- Onion – I’ve used a white onion in this recipe which is preferable, but you could also use a red onion or yellow onion.
- Spinach – This is an optional extra if you wanted to add some greenery to the vegan butternut squash curry. However, kale or fresh baby spinach would work nicely too.
- Yoghurt – Helps create a creamy curry. I’ve used coconut yoghurt as I am dairy-free. However, standard greek yoghurt works well too.
- Chickpeas – a great source of plant-based protein and adds some texture to this vegan curry.
- Mild Curry Powder – this powder is a great ‘cheat’ that adds all the flavours you require for the perfect curry. It keeps the costs down and preventing the need to buy lots of individual spices.
- Paprika – this adds more flavour and gives the chickpea curry a subtle smokey flavour and definitely takes it to the next level.
- Canned Chopped Tomatoes – these add the perfect amount of liquid and acidity to the recipe.
- Garlic – adding garlic offers a gentle spice and adds more flavour.
- Harissa Paste – this is my secret hero ingredient for this tasty chickpea curry. Harissa paste is a North-African chilli paste which adds the perfect equilibrium of heat and flavour without it being too over powering. This will definitely become a store cupboard favourite once you try it!
See recipe card for full information on ingredients and quantities.
Substitutions
- Chickpeas – this recipe would work well with any other white beans such as cannellini beans or butter beans.
- Spices – if you would prefer to use individual spices rather than mild curry powder, check out the spice mix I create for my 15 Minute Chickpea Stew recipe. Garam masala is also delicious vegetable curry.
- Butternut Squash – you could also substitute the cubed butternut squash for cubed sweet potatoes if preferred.
- Coconut Yoghurt – You could also use standard greek yoghurt, full-fat coconut milk or coconut cream in it’s place if desired.
Variations
- Spicy – If you wanted to up the heat in this recipe you could either add a further tsp of harissa paste or add in some cayenne pepper or chilli flakes.
- Deluxe – You could boost this comforting dinner by adding some fresh baby spinach in just before the end to wilt down. Topping with freshly squeezed lime juice along with a handful of chopped coriander you would undoubtedly take this recipe to the next level.
- Kid friendly – If your child is sensitive to spice, you can reduce the amount of harissa paste or up the amount of yoghurt used because this would bring the spice flavours down slightly.
How to make Butternut Squash and Chickpea Curry
Step 1: Firstly, peel the butternut squash and cut it into cubes.
Step 2: Drizzle with olive oil and roast on a baking tray for 30 minutes at 200C / 390F in the oven or for 18 minutes in an air fryer at 205C / 400F. This creates delicious roasted butternut squash for the curry.
Step 3: Meanwhile, finely dice the onion and garlic .
Step 4: Heat a large pan/pot with oil adding over a medium heat in the chopped onion, garlic, curry powder, paprika and a pinch of salt. Stir and fry together for 2-3 minutes.
Step 5: Now add in the drained chickpeas, canned tomatoes and 1/4 can of water (Hint: use the can from the tomatoes to measure the water, this collects all the residual tomato juice left in the can) as well as harissa paste and yoghurt and stir to combine. Simmer for a further 7 minutes.
Step 6: After 7 minutes add the butternut squash and stir through the optional spinach if using.
Leftovers
This vegan curry recipe is delicious the next day and perfect for meal prep. Leftovers can be stored in the fridge in an airtight container for up to 3 days. This butternut squash and chickpea recipe can also be frozen in containers or in freezer-safe bags, allow the curry to cool before freezing.
Recipe FAQs
Harissa is a hot chilli paste that originated in Tunisia, North Africa.
No, I try to make all my curries mild so every can enjoy. By all means use hotter curry powder or add more harissa paste if you like it spicy.
Butternut squash is in season from late summer and autumn.
More Butternut Squash Recipes
- Butternut Squash Tagine
- Butternut Squash Soup
- Coconut Dhal
- Stuffed Butternut Squash
- Pumpkin and Butternut Squash Soup
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Butternut Squash and Chickpea Curry
Equipment
- Chopping Board
- Knife
- Baking tray – approx 20x20cm (if not using air fryer)
- Air fryer (optional)
- large non stick frying pan
- Wooden spoon
Ingredients
- 1 butternut squash , small
- 1 onion
- 3 cloves garlic
- 1 tbsp mild curry powder
- 1 tsp paprika
- 400 g tinned chickpeas
- 400 g can chopped tomatoes
- 1 tsp harissa paste
- 3 tbsp yoghurt , (coconut or greek)
- 1 handful fresh spinach, optional
- 1 tbsp olive oil
- pinch salt and pepper
Instructions
- Firstly, peel the butternut squash and cut it into cubes.
- Drizzle with olive oil and roast in a baking tray for 30 mins at 200C / 390F in the oven or for 18 minutes in an air fryer at 205C / 400F.
- Meanwhile, finely dice the onion and garlic.
- Heat a pan/pot with oil adding in the onion, garlic, curry powder, paprika and a pinch of salt. Stir and fry together for 2-3 minutes.
- Now add in the drained chickpeas, canned tomatoes and 1/4 can of water (hint: use the can from the tomatoes to measure the water) as well as the harissa paste and yoghurt and stir to combine. Simmer for a further 7 minutes.
- After 7 minutes add the roasted butternut squash and stir through the optional spinach if using.
Delicious James, thank you for sharing this tasty, easy to make meal. Recipe is added to favourites.
Kind regards and thank you
Pam
Thanks so much Pam 🙂
Thanks, James, this is another winner! So very tasty and one of those lovely comforting meals. I didn’t have any spinach so I put in a choppedd courgette for the last 7 mins and it worked well. What I liked a lot was the thickness if the sauce. I’ll be doing this again!
Thanks Terry!!
Loved your butternut squash and chickpea curry,then spiced it up a bit
Some gone into freezer, my boys will love it thank you